Vegan ravioli with broad beans

Vegan ravioli filled with broad bean filling make a delicious summer appetiser. They are guaranteed to impress your vegan and non-vegan guests alike.

PASTA:
300 g / 10.5 oz 00 flour or all purpose flour
¼ tsp turmeric
½ cup + 2 tbsp / 150 ml reduced aquafaba, (see NOTES)

FILLING:
550 g / 3 cups podded beans (400 g / 2 cups shelled)
1-2 garlic cloves, finely chopped
10 fresh mint (or basil) leaves
2 tbsp lemon juice
2 tbsp nutritional yeast
about ¼ cup fine breadcrumbs
zest of 1 unwaxed lemon
hot chilli powder, to taste
salt & pepper, to taste

FOR SERVING (optional):
extra virgin olive oil
2 garlic cloves, sliced thinly
lemon zest
chilli flakes
basil pesto

View the full recipe at Lazy Cat Kitchen →